Chicken breasts with persimmon and red wine sauce

    55 min

    Persimmons turn breasts of chicken, which are no doubt healthy, into an impressive and tasty meal that's good for you, too.

    8 people made this

    Serves: 2 

    • 1 persimmon (Sharon fruit)
    • 2 skinless chicken breast fillets
    • 3 tablespoons Dijon mustard
    • salt and pepper to taste
    • 1 tablespoon olive oil
    • 2 teaspoons honey
    • 1 glass red wine
    • 1 clove garlic

    Prep:5min  ›  Cook:50min  ›  Ready in:55min 

    1. Cut the persimmon in slices of about 2x3cm and 1cm thick. Cover the chicken in Dijon mustard, add some salt and pepper to your taste.
    2. Pour a tablespoon of olive oil into a hot frying pan. Put the breasts of chicken into the frying pan and fry them for the first 5 minutes at a high temperature, turning once.
    3. When the chicken is golden brown, lower the temperature and add the persimmon, honey and wine. Try not to let the persimmon get fried immediately; put it on top of the chicken.
    4. Cook for about 40 minutes, depending on the size of the chicken. Turn the breasts over from time to time.
    5. Just 5 minutes before switching off the cooker, add the garlic passed through a garlic press. Check that the chicken is no longer pink in the centre. Now it's ready for serving.

    To serve

    Goes perfectly well with mashed celeriac or potatoes.

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